Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Spicy, filling, and low-effort Buffalo Chicken Stuffed Peppers made with rotisserie chicken, perfect for busy weeknights.
I make these Buffalo Chicken Stuffed Peppers on busy weeknights when I want something spicy, filling, and low-effort that still feels like a special meal. They’re dairy-free, low carb, and come together mostly from pantry staples plus a rotisserie chicken — a perfect rescue dinner when life gets hectic but you don’t want takeout. If you enjoy low-carb stuffed chicken ideas, you might also like this Spinach Stuffed Chicken Breasts for another simple, protein-forward meal.
Why you’ll love this dish
These stuffed peppers check a lot of boxes: they’re naturally gluten-free, dairy-free (if you choose a compliant ranch), low carb, and ready to feed a family without tons of chopping or fuss. Using shredded rotisserie chicken keeps prep minimal, while paleo avocado mayo and hot sauce give a creamy, tangy buffalo profile without dairy. They also travel well to potlucks and reheat nicely for lunches.
Reasons to try it:
- Fast assembly (uses leftover or rotisserie chicken).
- Whole30/ paleo–friendly when you pick compliant mayo and ranch.
- Bright, customizable — adjust heat, herbs, and garnish to taste.
- Good for meal prep or a crowd — double the batch and bake in a roasting pan.
How this recipe comes together
Step-by-step overview:
- Preheat the oven so the peppers roast evenly.
- Halve and core bell peppers; arrange cut side up in a greased baking dish.
- Mix shredded cooked chicken with paleo mayo, buffalo sauce, seasonings, nutritional yeast (optional) and green onions.
- Pack the filling into each pepper half.
- Cover and bake until the filling is hot and the peppers are tender, then uncover to brown the tops slightly.
- Finish with a drizzle of Whole30 ranch (optional), sliced green onion, and fresh herbs.
This quick overview sets the expectations: no raw poultry to cook through (you’re using pre-cooked chicken), the bake time softens peppers and melds flavors, and finishing uncovered crisps the filling edges.
What you’ll need
- 3 large bell peppers, any color — halved lengthwise and seeds removed
- 4 cups cooked shredded chicken (a whole rotisserie chicken ≈ perfect amount)
- 1 cup paleo mayonnaise (homemade or avocado-based store-bought mayo)
- 1/2 cup hot sauce or buffalo sauce (Frank’s RedHot or a Whole30-compatible buffalo sauce)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional — adds savory, “cheesy” depth without dairy)
- 1 bunch green onions, white and light green parts thinly sliced (reserve some tops for garnish)
- Whole30 ranch dressing for garnish (optional)
- Fresh herbs (parsley or cilantro) for garnish
Ingredient notes and substitutions:
- Swap avocado mayo for homemade paleo mayo if you prefer to control oils.
- Use less hot sauce for milder heat, or add a few dashes of hot sauce after baking if you want extra spice.
- Nutritional yeast is optional but gives umami; omit if you don’t have it.
- For a slightly lower-carb option, use mini peppers and halve the filling per piece.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a large skillet or baking dish. Arrange pepper halves, cut side up, so they sit snugly without tipping.
- In a large bowl combine shredded chicken, mayo, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced white/light-green parts of the green onions. Mix until well combined. Taste and adjust salt or hot sauce.
- Pack the buffalo chicken mixture into each pepper half, pressing to fill them well.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 20 minutes, until the peppers are tender and the filling is bubbling and slightly browned on top.
- Remove from oven. Drizzle with Whole30 ranch (if using), sprinkle sliced green onion tops and fresh herbs, and serve warm.
Short, clear action verbs make these steps easy to follow while you cook.
Buffalo Chicken Stuffed Peppers
- Prep
- 15 MIN
- Cook
- 50 MIN
- Total
- 1 HR 5 MIN
- Serves
- 4
01Ingredients
For the stuffed peppers
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01Store leftovers in an airtight container for 3–4 days. To reheat, bake covered at 350°F (175°C) for about 15–20 minutes. For longer storage, freeze for up to 3 months.
04Nutrition
Per serving- Calories
- 655
- Protein
- 46G
- Net carbs
- 9G
- Fat
- 47G
- Fiber
- 2G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
- Serve with a crisp green salad or roasted broccoli for an easy low-carb plate.
- Spoon a little extra buffalo sauce or ranch on the side for dipping.
- For a heartier meal, add a scoop of cauliflower rice or a side of mashed avocado.
- Plate one or two stuffed halves per person depending on appetite; pair with simple sides like cucumber ribbons or celery sticks to echo classic buffalo flavors.
Storage and reheating tips
Refrigerate leftovers in an airtight container for 3–4 days.
To reheat: place stuffed pepper halves in an oven-safe dish, cover, and bake at 350°F (175°C) for about 15–20 minutes until heated through; internal temperature should reach 165°F (74°C). You can also microwave single portions — cover and heat in 1–2 minute intervals.
Freeze for longer storage: flash-freeze stuffed peppers on a tray, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Safe handling: because this recipe uses pre-cooked chicken, ensure the chicken was stored correctly before use and is reheated to a safe temperature.
Creative twists
- Keto “blue cheese”: stir in a tablespoon of dairy-free blue cheese-style dressing or omit for a strictly dairy-free dish.
- Buffalo chicken skillet bake: skip the peppers and bake the mixture in a casserole dish, topping with crushed parmesan crisps crumbs for crunch.
- Southwestern twist: replace buffalo sauce with salsa verde and add cumin, swap green onions for cilantro.
- Ground meat version: use cooked ground chicken or turkey instead of shredded for a different texture.
- Cheesy finish (not dairy-free): sprinkle shredded cheddar or blue cheese on top during the final 5 minutes of baking.
Common questions
How long does this take from start to finish?
A: Active prep is about 10–15 minutes if using pre-cooked chicken. Total cook time is 50 minutes (30 covered + 20 uncovered), so plan for roughly 65 minutes including preheating.
Can I make these ahead for a party?
A: Yes. Assemble and fill the peppers, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the covered bake time if starting from chilled. For longer make-ahead, fully bake, cool, and refrigerate; reheat before serving.
Is this keto/Whole30 friendly?
A: Keto-friendly: yes, when using low-carb peppers and avocado mayo. Whole30: use a Whole30-compliant hot sauce and mayo, and swap the ranch for a compliant dressing. Avoid nutritional yeast if you’re strictly following Whole30.
Can I use raw chicken?
A: This recipe assumes cooked shredded chicken. If starting with raw chicken, cook it fully (bake, poach, or roast) and shred before mixing — do not mix raw chicken with mayo and bake, as textures and safety differ.
Can I freeze the stuffed peppers?
A: Yes — freeze baked stuffed peppers up to 3 months. Thaw overnight in the fridge and reheat to 165°F (74°C) before serving.
Conclusion
These buffalo chicken stuffed peppers are an easy, spicy weeknight dinner that keeps well for lunches.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Dinner Bowls
